Effect of fermented chickpea flour substitution on the chemo-physical, rheological, and sensory characteristics of pan bread
Main Article Content
Keywords
bread, fermented chickpea flour, physicochemical properties, sensory properties
Abstract
Chickpea (Cicer arietinum L.) is an exceptional legume that has immense global utilization and serves as an outstanding reservoir of protein and amino acids. The present research studied the consequential outcomes that developed from the substitution of wheat flour with 0%, 5%, 10%, 15%, and 20% fermented chickpea flour (FCF) to prepare pan bread and its physicochemical and antioxidant activity as well as rheological and sensory properties. In terms of the visual traits of the bread, it was observed that the bread crust color turned progressively darker with increase in the level of FCF. Interestingly, despite this change in color, no significant impact was observed on the L* value of bread crust. The incorporation of FCF at all concentrations resulted in a remarkable enhancement of total phenolic compounds and the antioxidant activity of the bread, compared to the control sample. This finding indicated that the inclusion of FCF in bread formulations not only improved its nutritional content but also enhanced its health benefits. It was found that the integration of up to 20% FCF in bread formulations increased its nutritional composition and preference in sensory evaluation. In conclusion, the incorporation of FCF to produce pan bread presents a good future for the food industry, paving the way for the creation of bread options that are both healthier and more nutritious for consumers.
References
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Blois, M.S., 1958. Antioxidant determinations by the use of a stable free radical. Nature. 181:1199–1200. https://doi.org/10.1038/1811199a0
Bloor, S., 2001. Overview of methods for analysis and identification of flavonoids. Methods Enzymol. 335:3–14. https://doi.org/10.1016/S0076-6879(01)35227-8
Boye, J.I., Aksay, S., Roufik, S., Ribereau, S., Mondor, M., Farnworth, E. and Rajamohamed, S.H., 2010. Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques. Food Res Int. 43:537–546. https://doi.org/10.1016/j. foodres.2009.07.021.
Brenan, M. and Cleary, D., 2007. The utilisation of cereal and legume flours in bakery products. Food Sci Technol. 20(1):1–16.
Da Costa, R.T., Da Silva, S.C., Silva, L.S. and Azevêdo W., 2020. Whole chickpea flour as an ingredient for improving the nutritional quality of sandwich bread: effects on sensory acceptance, texture profile, and technological properties. Rev Chil Nutr. 47(6):933–940. https://doi.org/10.4067/S0717-75182020000600933
Dordevic, T.M., Marincovic, S.S. and Brankovic S.D., 2010. Effect of fermentation on antioxidant properties of some cereals and pseudo cereals. Food Chem. 119:957–963. https://doi.org/10.1016/j.foodchem.2009.07.049
Eissa, H.A., Hussein, A.S. and Mostafa, B.E., 2007. Rheological properties and quality. Evaluation of Egyptian balady bread and biscuits supplemented with flours of ungerminated and germinated legume seeds or mushroom. Pol J Food Nutra Sci. 57:487–496.
Elia, M., 2011. A procedure for sensory evaluation of bread: protocol developed by a trained panel. J Sensory Stud. 26(4):269–277. https://doi.org/10.1111/j.1745-459X.2011.00342.x
Eliasson, A.C., 2006. Carbohydrates in Food. Boca Raton, FL, CRC Press. https://doi.org/10.1201/9781420015058
Fenn, D., Lukow, O.M., Humphreys, G., Fields, P.G. and Boye, J.I., 2010. Wheat-legume composite flour quality. Int J Food Prop. 13(2):381–393. https://doi.org/10.1080/10942910802571729
Folkertsma, B. and Fox, P.F., 1992. Use of the Cd-ninhydrin reagent to assess proteolysis in cheese during ripening. J Dairy Res. 59:217–224. https://doi.org/10.1017/S0022029900030466
Fosschia, M., Horstmann, W.S., Arendt, E.K. and Zannini, E., 2016. Legumes as functional ingredients in gluten-free bakery and pasta products. Food Sci Technol. 8:1–22. https://doi.org/10.1146/annurev-food-030216-030045
Francis, F.J., 1983. Colorimetry of foods. In: Peleg, M. and E.B. Bagly (Eds.). Physical Properties of Foods. AVI, Westport, CT, pp 105–123.
Gomez, K.A. and Gomez, A.A. 1984. Statistical Procedures for Agricultural Research. An International Rice Research Institute Book. John Willey, New York, NY.
Greiner, R., Leenhardt, H. and Guiro, O., 2001. Changes in the chemical composition of chickpea flour during germination and fermentation. Nahrung. 45(5):349–354.
Harsha, H., 2014. Nutritional composition of chickpea (Cicer arietinum L.) and value-added products. Indian J Community Health. 26:102–106.
Hassanien, M.F.R., et al., 2012. Impact of adding chickpea (Cicer arietinum L.) flour to wheat flour on the rheological properties of toast bread. Int Food Res J. 19(2):528–534. https://doi.org/10.1017/S0022029900030466
International Association for Cereal Chemistry (ICC), 2001. ICC Standard Methods. International Association for Cereal Chemistry, Vienna, Austria.
Jukanti, A.K., Gaur, P.M., Gowda, C.L. and Chibbar, R.N., 2012. Nutritional quality and health benefits of chickpea (Cicer arietinum L.): a review. Br J Nutr. 108(1): S11–S26. https://doi.org/10.1017/S0007114512000797
Kumar, V., Kaur, V. and Sharma, S., 2013. Functional properties of wheat-chickpea blends and their chapattis. J Sci Food Agric. 93(12):3105–3112.
Mcwatters, K.H.I, Phillips, R.D., Walker, S.L., Mccullough, S.E., Wilmot, T.M., Saalia, F.K., Huang, Y.C. and Patterson, S.P., 2004. Baking performance and consumer acceptability of row and extruded cowpea flour breads. J Food Qual. 27:337–351. https://doi.org/10.1111/j.1745-4557.2004.00660.x
Mohammed, I., Abdelrahman R.A. and Senge, B., 2012a. Dough rheology and bread quality of wheat–chickpea flour blends. Ind Crop Prod. 36(1):196–202. https://doi.org/10.1016/j.indcrop.2011.09.006
Mohammed, A.A., Mustafa, W.I. and Hamad, A.A., 2012b. Effect of chickpea flour on chemical composition, physical properties and sensory evaluation of bread. Int J Agric Food Sci. 2(10):1236–1241.
Mohammadi, M., Sadeghnia, N., Azizi, M.H., Neyestani, T.R. and Mortazavian, A.M., 2014. Development of gluten-free flat bread using hydrocolloids: xanthan and CMC. J Indus Eng Chem. 20(4):1812–1818. https://doi.org/10.1016/j.jiec.2013.08.035
Olika, E., Abera, S. and Asnake, F., 2019. Physicochemical properties and effect of processing methods on mineral composition and antinutritional factors of improved chickpea (Cicer arietinum L.) varieties grown in Ethiopia. Int J Food Sci. 2019:9614570; Article ID: 9614570, 7 p. https://doi.org/10.1155/2019/9614570
Pasqualone, A. et al. 2016. The effect of the addition of black chickpea flour on the nutritional and qualitative properties of durum wheat-based bakery products. Int J Food Sci Technol. 51(8):1806–1815.
Rachwa-Rosiak, D., Nebesny, E. and Budryn, G., 2015. Chickpeas composition, nutritional value, health benefits, application to bread and snacks: a review. Crit Rev Food Sci Nutr. 55(8):1137–1145. https://doi.org/10.1080/10408398.2012.687418.
Rhyu, M.R. and Kim, E.Y., 2011. Umami taste characteristics of water extract of Doenjang, a Korean soybean paste: low-molecular acidic peptides may be a possible clue to the taste. Food Chem. 127(3):1210–1215. https://doi.org/10.1016/j. foodchem.2011.01.128. https://doi.org/10.1016/j.foodchem.2011.01.128
SAS, 2004. SAS/STAT Users Guide: Statistics. System for Windows, Version 4.10 (Release 8.01 TS Level 01M0). SAS Inst., Cary, NC.
Sayaslan, A. and Şahin, N., 2018. Effects of fermented-chickpea liquor (chickpea yeast) on whole-grain wheat flour bread properties. Qual Assur Saf Crop Foods (QAS). 10(2):183–192. https://doi.org/10.3920/QAS2017.1225
Shrivastava, C. and Chakraborty, S., 2018. Bread from wheat flour partially replaced by fermented chickpea flour: optimizing the formulation and fuzzy analysis of sensory data. Food Sci Technol (LWT). 90:215–223. https://doi.org/10.1016/j.lwt.2017.12.019
Simona M., Adriana P., Sevastiţa M. and Anamaria P., 2015a. Effect of the chickpea (Cicer arietinum l.) flour addition on physicochemical properties of wheat bread. Bull UASVM Food Sci Technol. 72(1):41–49. https://doi.org/10.15835/buasvmcn-fst:11023
Simona, V., Carmen, C. and Anca, R., 2015b. The effect of chickpea flour supplementation on dough rheology and bread quality. J Sci Food Agric. 95(10):2089–2096.
Singleton, V.L., Orthofer R. and Lamuela-Raventos, R.M., 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods Enzyme. 299:152–178. https://doi.org/10.1016/S0076-6879(99)99017-1
Xiao, Y., Sun, M., Zhang, Q., Chen, Y., Miao, J., Rui, X. and Dong, M., 2018. Effects of Cordyceps militaris L. Fr. fermentation on the nutritional, physicochemical, functional properties and angiotensin I converting enzyme inhibitory activity of red bean (Phaseolus angularis [willd.] W.F. Wight.) flour. J Food Sci Technol. 55(4):1244–1255. https://doi.org/10.1007/s13197-018-3035-z.
Xiao, Y., Xing, G., Rui, X., Li, W., Chen, X. and Jiang, M., 2015. Effect of solid-state fermentation with Cordyceps militaris SN-18 on physicochemical and functional properties of chickpea (Cicer arietinum L.) flour. Food Sci Technol (LWT). 63(2):1317–1324. https://doi.org/10.1016/j.lwt.2015.04.046
Yılmaz, E., Çayir, A., Çelik, S. and Eğitim, İ., 2016. Effects of fermented and unfermented chickpea flour supplementation on the quality and antioxidant properties of cookies. J Sci Food Agric. 96(13):4420–4427.
Zafar, T.A., Al-Hassawi, F., Al-Khulaifi, F., Al-Rayyes, G., Waslien, C. and Huffman, F.G., 2015. Organoleptic and glycemic properties of chickpea-wheat composite breads. J Food Sci Technol. 52(4):2256–2263. https://doi.org/10.1007/s13197-013-1192-7
American Association of Cereal Chemists (AACC, International), 2010. Approved Methods of Analysis, 11th edn. AACC International, St. Paul, MN.
Association of Official Analytical Chemists (AOAC), 2005. Official Methods of Analysis, 15th Edn. AOAC, Washington, DC.
Belobrajdic, D.P. and Bird, A.R., 2013. The potential role of phytochemicals in wholegrain cereals for the prevention of type-2 diabetes. Nutr J. 12:62–67. https://doi.org/10.1186/1475-2891-12-62
Benali, A., En-Nahli, Y., Noutfia, Y., Elbaouchi, A., Gaboun, F., Benbrahim, N., Taghouti, M., Ouhssine, M. 2019. Nutritional and rheological properties of wheat/chickpea flour blends and doughs supplemented with milk powder. Journal of cereal science, 89, 100–106.
Blois, M.S., 1958. Antioxidant determinations by the use of a stable free radical. Nature. 181:1199–1200. https://doi.org/10.1038/1811199a0
Bloor, S., 2001. Overview of methods for analysis and identification of flavonoids. Methods Enzymol. 335:3–14. https://doi.org/10.1016/S0076-6879(01)35227-8
Boye, J.I., Aksay, S., Roufik, S., Ribereau, S., Mondor, M., Farnworth, E. and Rajamohamed, S.H., 2010. Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques. Food Res Int. 43:537–546. https://doi.org/10.1016/j. foodres.2009.07.021.
Brenan, M. and Cleary, D., 2007. The utilisation of cereal and legume flours in bakery products. Food Sci Technol. 20(1):1–16.
Da Costa, R.T., Da Silva, S.C., Silva, L.S. and Azevêdo W., 2020. Whole chickpea flour as an ingredient for improving the nutritional quality of sandwich bread: effects on sensory acceptance, texture profile, and technological properties. Rev Chil Nutr. 47(6):933–940. https://doi.org/10.4067/S0717-75182020000600933
Dordevic, T.M., Marincovic, S.S. and Brankovic S.D., 2010. Effect of fermentation on antioxidant properties of some cereals and pseudo cereals. Food Chem. 119:957–963. https://doi.org/10.1016/j.foodchem.2009.07.049
Eissa, H.A., Hussein, A.S. and Mostafa, B.E., 2007. Rheological properties and quality. Evaluation of Egyptian balady bread and biscuits supplemented with flours of ungerminated and germinated legume seeds or mushroom. Pol J Food Nutra Sci. 57:487–496.
Elia, M., 2011. A procedure for sensory evaluation of bread: protocol developed by a trained panel. J Sensory Stud. 26(4):269–277. https://doi.org/10.1111/j.1745-459X.2011.00342.x
Eliasson, A.C., 2006. Carbohydrates in Food. Boca Raton, FL, CRC Press. https://doi.org/10.1201/9781420015058
Fenn, D., Lukow, O.M., Humphreys, G., Fields, P.G. and Boye, J.I., 2010. Wheat-legume composite flour quality. Int J Food Prop. 13(2):381–393. https://doi.org/10.1080/10942910802571729
Folkertsma, B. and Fox, P.F., 1992. Use of the Cd-ninhydrin reagent to assess proteolysis in cheese during ripening. J Dairy Res. 59:217–224. https://doi.org/10.1017/S0022029900030466
Fosschia, M., Horstmann, W.S., Arendt, E.K. and Zannini, E., 2016. Legumes as functional ingredients in gluten-free bakery and pasta products. Food Sci Technol. 8:1–22. https://doi.org/10.1146/annurev-food-030216-030045
Francis, F.J., 1983. Colorimetry of foods. In: Peleg, M. and E.B. Bagly (Eds.). Physical Properties of Foods. AVI, Westport, CT, pp 105–123.
Gomez, K.A. and Gomez, A.A. 1984. Statistical Procedures for Agricultural Research. An International Rice Research Institute Book. John Willey, New York, NY.
Greiner, R., Leenhardt, H. and Guiro, O., 2001. Changes in the chemical composition of chickpea flour during germination and fermentation. Nahrung. 45(5):349–354.
Harsha, H., 2014. Nutritional composition of chickpea (Cicer arietinum L.) and value-added products. Indian J Community Health. 26:102–106.
Hassanien, M.F.R., et al., 2012. Impact of adding chickpea (Cicer arietinum L.) flour to wheat flour on the rheological properties of toast bread. Int Food Res J. 19(2):528–534. https://doi.org/10.1017/S0022029900030466
International Association for Cereal Chemistry (ICC), 2001. ICC Standard Methods. International Association for Cereal Chemistry, Vienna, Austria.
Jukanti, A.K., Gaur, P.M., Gowda, C.L. and Chibbar, R.N., 2012. Nutritional quality and health benefits of chickpea (Cicer arietinum L.): a review. Br J Nutr. 108(1): S11–S26. https://doi.org/10.1017/S0007114512000797
Kumar, V., Kaur, V. and Sharma, S., 2013. Functional properties of wheat-chickpea blends and their chapattis. J Sci Food Agric. 93(12):3105–3112.
Mcwatters, K.H.I, Phillips, R.D., Walker, S.L., Mccullough, S.E., Wilmot, T.M., Saalia, F.K., Huang, Y.C. and Patterson, S.P., 2004. Baking performance and consumer acceptability of row and extruded cowpea flour breads. J Food Qual. 27:337–351. https://doi.org/10.1111/j.1745-4557.2004.00660.x
Mohammed, I., Abdelrahman R.A. and Senge, B., 2012a. Dough rheology and bread quality of wheat–chickpea flour blends. Ind Crop Prod. 36(1):196–202. https://doi.org/10.1016/j.indcrop.2011.09.006
Mohammed, A.A., Mustafa, W.I. and Hamad, A.A., 2012b. Effect of chickpea flour on chemical composition, physical properties and sensory evaluation of bread. Int J Agric Food Sci. 2(10):1236–1241.
Mohammadi, M., Sadeghnia, N., Azizi, M.H., Neyestani, T.R. and Mortazavian, A.M., 2014. Development of gluten-free flat bread using hydrocolloids: xanthan and CMC. J Indus Eng Chem. 20(4):1812–1818. https://doi.org/10.1016/j.jiec.2013.08.035
Olika, E., Abera, S. and Asnake, F., 2019. Physicochemical properties and effect of processing methods on mineral composition and antinutritional factors of improved chickpea (Cicer arietinum L.) varieties grown in Ethiopia. Int J Food Sci. 2019:9614570; Article ID: 9614570, 7 p. https://doi.org/10.1155/2019/9614570
Pasqualone, A. et al. 2016. The effect of the addition of black chickpea flour on the nutritional and qualitative properties of durum wheat-based bakery products. Int J Food Sci Technol. 51(8):1806–1815.
Rachwa-Rosiak, D., Nebesny, E. and Budryn, G., 2015. Chickpeas composition, nutritional value, health benefits, application to bread and snacks: a review. Crit Rev Food Sci Nutr. 55(8):1137–1145. https://doi.org/10.1080/10408398.2012.687418.
Rhyu, M.R. and Kim, E.Y., 2011. Umami taste characteristics of water extract of Doenjang, a Korean soybean paste: low-molecular acidic peptides may be a possible clue to the taste. Food Chem. 127(3):1210–1215. https://doi.org/10.1016/j. foodchem.2011.01.128. https://doi.org/10.1016/j.foodchem.2011.01.128
SAS, 2004. SAS/STAT Users Guide: Statistics. System for Windows, Version 4.10 (Release 8.01 TS Level 01M0). SAS Inst., Cary, NC.
Sayaslan, A. and Şahin, N., 2018. Effects of fermented-chickpea liquor (chickpea yeast) on whole-grain wheat flour bread properties. Qual Assur Saf Crop Foods (QAS). 10(2):183–192. https://doi.org/10.3920/QAS2017.1225
Shrivastava, C. and Chakraborty, S., 2018. Bread from wheat flour partially replaced by fermented chickpea flour: optimizing the formulation and fuzzy analysis of sensory data. Food Sci Technol (LWT). 90:215–223. https://doi.org/10.1016/j.lwt.2017.12.019
Simona M., Adriana P., Sevastiţa M. and Anamaria P., 2015a. Effect of the chickpea (Cicer arietinum l.) flour addition on physicochemical properties of wheat bread. Bull UASVM Food Sci Technol. 72(1):41–49. https://doi.org/10.15835/buasvmcn-fst:11023
Simona, V., Carmen, C. and Anca, R., 2015b. The effect of chickpea flour supplementation on dough rheology and bread quality. J Sci Food Agric. 95(10):2089–2096.
Singleton, V.L., Orthofer R. and Lamuela-Raventos, R.M., 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods Enzyme. 299:152–178. https://doi.org/10.1016/S0076-6879(99)99017-1
Xiao, Y., Sun, M., Zhang, Q., Chen, Y., Miao, J., Rui, X. and Dong, M., 2018. Effects of Cordyceps militaris L. Fr. fermentation on the nutritional, physicochemical, functional properties and angiotensin I converting enzyme inhibitory activity of red bean (Phaseolus angularis [willd.] W.F. Wight.) flour. J Food Sci Technol. 55(4):1244–1255. https://doi.org/10.1007/s13197-018-3035-z.
Xiao, Y., Xing, G., Rui, X., Li, W., Chen, X. and Jiang, M., 2015. Effect of solid-state fermentation with Cordyceps militaris SN-18 on physicochemical and functional properties of chickpea (Cicer arietinum L.) flour. Food Sci Technol (LWT). 63(2):1317–1324. https://doi.org/10.1016/j.lwt.2015.04.046
Yılmaz, E., Çayir, A., Çelik, S. and Eğitim, İ., 2016. Effects of fermented and unfermented chickpea flour supplementation on the quality and antioxidant properties of cookies. J Sci Food Agric. 96(13):4420–4427.
Zafar, T.A., Al-Hassawi, F., Al-Khulaifi, F., Al-Rayyes, G., Waslien, C. and Huffman, F.G., 2015. Organoleptic and glycemic properties of chickpea-wheat composite breads. J Food Sci Technol. 52(4):2256–2263. https://doi.org/10.1007/s13197-013-1192-7
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Apr 1, 2025
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G.E. Gadallah, M., & Aljebreen, A. A. (2025). Effect of fermented chickpea flour substitution on the chemo-physical, rheological, and sensory characteristics of pan bread. Italian Journal of Food Science, 37(2), 334-346. https://doi.org/10.15586/ijfs.v37i2.2919
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How to Cite
G.E. Gadallah, M., & Aljebreen, A. A. (2025). Effect of fermented chickpea flour substitution on the chemo-physical, rheological, and sensory characteristics of pan bread. Italian Journal of Food Science, 37(2), 334-346. https://doi.org/10.15586/ijfs.v37i2.2919